This burger is all about a juicy beef patty, the sweet depth of caramelized onions, and a tender fried egg cradled in an onion ring. A simple sauce of mayonnaise, ketchup, and mustard sharpens the flavor, while toasted buns keep everything neatly stacked and inviting.
Ingredients
- Burger buns — 2 pcs.
- Ground beef — 400g (14 oz)
- Yellow onion — 1 large
- Slice cheese — 2 pcs.
- Tomato — 1 pc.
- Lettuce leaves — 4 pcs.
- Eggs — 2 pcs.
- Butter — 20g (1 1/2 tbsp)
- Olive oil — 1 tbsp
- Mayonnaise — 2 tbsp
- Ketchup — 1 tbsp
- Mustard — 1 tsp
- Spices for the sauce — to taste
- Salt and black pepper — to taste
- Rosemary — 1 sprig
- Garlic — 2 cloves
- Worcestershire sauce — 1 tbsp
How to make
- Prepare the buns: cut them in half and toast the cut sides in a dry skillet until lightly golden.
- Slice the onion into rings. Set aside the 2 largest thick rings for the eggs, and slice the rest more thinly for caramelizing.
- Heat a skillet and melt the butter with 1 tsp of the olive oil. Add the thin onion rings, a pinch of salt, and cook for 8–10 minutes over medium heat until soft and golden. Stir in the Worcestershire sauce, mix well, and warm for another 1–2 minutes. Remove from the heat.
- Make the patties: season the ground beef with salt and pepper, mix quickly, and shape into 2 patties slightly wider than the buns.
- In a clean skillet, heat the remaining olive oil. Add the patties, along with the smashed garlic cloves and rosemary sprig. Cook for 3–4 minutes per side, or to your preferred doneness, basting with the juices in the pan. Transfer to a warm plate and rest for 2–3 minutes.
- Fried egg in an onion ring: place the reserved thick onion rings in a skillet, lightly brush the bottom with oil, and carefully crack one egg into each ring. Season with salt. Cook over low heat for 2–3 minutes, until the whites are set but the yolks stay runny, or longer if you prefer.
- Sauce: mix the mayonnaise, ketchup, mustard, and spices until smooth.
- Assemble: spread the sauce on the bottom bun, add lettuce leaves and a tomato slice. Top with the patty, a generous spoonful of caramelized onions, a slice of cheese trimmed to fit, and the fried egg in its onion ring. Finish with the top bun.
Nutrition per serving (approx.)
| Calories | 850 kcal |
|---|---|
| Protein | 47g (1.7 oz) |
| Fat | 50g (1.8 oz) |
| Carbohydrates | 52g (1.8 oz) |
| Fiber | 3g (0.1 oz) |
| Sodium | 1500 mg |
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Tips and variations
- The patty will stay juicier if you do not overwork the meat and shape it without packing it too tightly.
- No Worcestershire sauce? Swap in a 1:1 mix of soy sauce and balsamic vinegar.
- For doneness, use internal temperature: 140–145°F (60–63°C) for medium, 160°F (70°C) for well done.
- Toast the buns until they have a light crust so they do not turn soggy from the juices and sauce.
- For a little heat, add pickled jalapeño rings or a pinch of smoked paprika to the sauce.
FAQ
Can I skip the grill and make this burger in a regular skillet?
Yes. Just heat the skillet well, use a little oil, and do not move the patty for the first few minutes so it can develop a good crust.
What can I use instead of Worcestershire sauce for the onions?
Mix soy sauce with balsamic vinegar, or add a little apple cider vinegar and a pinch of dried thyme for a similar depth of flavor.
How do I avoid a raw center in the patty?
Shape the patty to an even thickness, make a slight indentation in the center, and cook over medium heat, checking doneness by internal temperature.